Oh yeah- it's one of my favorite classes so far. These breads are from just the first few lessons. There's a whole lot more. The instructor, Peter Reinhart is an acclaimed author and instructor from Johnson and Wales - a real treat to have access to someone of that calibre.

Thanks so much! I assure you, the bloom was beginner's luck. I really struggled to try and catch them "on the rise" for cutting. To me, the bread had risen just barely enough to 150% and I felt like a murderer going after the poor things with my nice new lame. But as soon as I made the cuts, they opened right up. So if I have any secret to share at this point, it is to be ruthless and not wait too long. Thanks for the nice comment!